Fresh cabbage, fermented with various vegetables, herbs and spices, is one of the most favorite Russian preparations. Prepared in this way, it not only retains all its beneficial qualities and vitamins, but also turns out to be amazingly tasty and crispy. We can offer several recipes.
Sauerkraut with Beetroot "Fast"
It will take a large fork, weighing about two kilograms, one hundred grams of beets and carrots, ten cloves of garlic, half a glass of table vinegar and vegetable oil, seventy grams of sugar and a large spoonful of salt. We start cooking.
Peel the cabbage from the top leaves and cut into large squares of the same size. Peel and chop raw beets in the form of thin plates, and grate the carrots coarsely. Next, we begin to lay out the vegetables and seasonings in layers in an enameled pan. It is recommended to follow this sequence. First, slices of cabbage are stacked, then beets, then carrots and cloves of garlic. If desired, chopped chili peppers can be added. In this case, cabbage with beets will acquire a vigorous and original taste. It is recommended to make at least four such layers. The last should be cabbage.
Now you can cook the marinade. To do this, mix vinegar with sugar, salt, vegetable oil and pour it all with a liter of boiling water. Pour the resulting marinade into a pan with cabbage and beets, put on top of the oppression and place on the windowsill. Then lay out in banks and place in a cool place.
Korean beetroot and cabbage
She will need: a medium-sized head of cabbage, six small carrots, one large beetroot, two heads of garlic, half a small spoon of red pepper.
To prepare the fill, prepare: one and a half liters of water, sixty grams of salt, half a glass of sugar, six peas of black pepper, three fragrant cloves. Put all the ingredients in a pan, bring to a boil, pour eleven large tablespoons of vegetable oil and eighty grams of table vinegar.
It is necessary to finely chop the cabbage. Stir it with beets and carrots, which are previously grated for Korean carrots. Now you can add chopped garlic, pepper, mix and put tightly in a three-liter jar, but only to the shoulders. Next, pour the cabbage with the filling made, pierce with a wooden spatula to the very bottom, cover with gauze, leave for a day. Store snacks in the refrigerator.
Sauerkraut with beets
Cooking this dish is necessary in enameled buckets and in large batches.
This will require:
- eight kilograms of heads of cabbage, cut into four parts;
- one hundred grams of garlic, parsley and horseradish (finely chopped);
- plates of red hot pepper;
- three hundred grams of cubes of raw beets.
The brine is prepared as follows. In four liters of water melt two hundred grams of salt and sugar. Bring to a boil and cool slightly to make the brine warm.
Put the cabbage pieces tightly in an enameled bucket, pouring each layer with spices and vegetables. The topmost layer should be whole leaves, which must be removed from heading in advance. Pour everything with warm brine, put a plate and a small load on top.
Cabbage should stand warm for two days before the fermentation process begins, then it must be placed in a cool place. In a week, the snack will be ready.
Cabbage with beets and seasonings turns out spicy and crispy, has an amazing taste and beautiful raspberry color. Such an attractive snack can become an unusual decoration of any table, festive or everyday.
Enjoy your meal!